Soups & Starters
Soup Info
Soup is a primarily liquid food, generally
served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock,
milk, or water. Hot soups are additionally characterized by boiling solid ingredients in
liquids in a pot until the flavors are extracted, forming a broth.
Soups are similar to stews, and in some cases there may not be a clear
distinction between the two; however, soups generally have more liquid (broth)
than stews.
In traditional French
cuisine, soups are classified into two main groups: clear soups and thick
soups. The established French classifications of clear soups
are bouillon and consomme. Thick soups are
classified depending upon the type of thickening agent used: purees are
vegetable soups thickened with starch; bisques are made
from pureed shellfish or vegetables thickened with cream; cream
soups may be thickened with bechamel sauce; and violates are
thickened with eggs, butter, and cream. Other ingredients commonly
used to thicken soups and broths include rice, lentils, flour,
and grains; many popular soups also include pumpkin, carrots,
potatoes, pig's trotters and bird's nests.
Other types of soup include fruit
soups, dessert soups, pulse soups like split pea, cold soups and other styles.
M
History
The earliest evidence for soup in human culinary practice dates to the Upper Palaeolithic period when thermally altered rocks became commonplace in the archaeological record. Small boiling pits are present on the Gravettian site Pavlov VI. Cobbles were heated on the hearth and then placed into the water to bring it to boil. However, the antiquity of soup is highly contested. Based on ethnographic evidence, some archaeologists conjecture that early humans employed hides and watertight baskets to boil water
The word soup comes from French soupe ("soup", "broth"), which comes through Vulgar Latin suppa ("bread soaked in broth") from a Germanic source, from which also comes the word "sop", a piece of bread used to soak up soup or a thick stew.
The word restaurant (meaning "[something] restoring") was first used in France in the 16th century, to refer to a highly concentrated, inexpensive soup, sold by street vendors, that was advertised as an antidote to physical exhaustion. In 1765, a Parisian entrepreneur opened a shop specializing in such soups. This prompted the use of the modern word restaurant to refer to eating establishments.
Source : The above information about Soup is given from Internet.
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Please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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